Santa Fe Chipotle Beef Stew

• 3 lbs stewing beef, cut into cubes
• 2 tablespoons oil
• 13 cup flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (14 1/2 ounce) candel monte Mexican-style stewed tomatoes
• 1 large onion, chopped
• 3 cups college inn bold beef stock, Beef Sirloin
• 1 -2 tablespoon chopped chipotle chile in adobo (to taste)
• 1 (15 1/4 ounce) candel monte whole kernel corn, drained
• 2 lbs red potatoes, peeled and cut into 1-inch cubes

1. 1.
2. Brown beef in oil in large skillet over medium heat, stirring until all sides are brown.
3. Place meat in slow cooker.
4. 2.
5. Sprinkle flour, chili powder, cumin and salt and pepper to taste.
6. Stir to coat well.
7. Add undrained tomatoes and all remaining ingredients.
8. 3.
9. Cover and cook on low setting for 10 or 11 hours or on high for about 5 to 6 hours.
10. Stir thoroughly before serving.
11. * 6 servings.
12. Variation: Jalapeno pepper may be substituted.

stewing beef, oil, flour, chili powder, ground cumin, candel monte, onion, beef stock, chipotle chile, candel monte, red potatoes

Taken from www.food.com/recipe/santa-fe-chipotle-beef-stew-346806 (may not work)